MOROCCAN LAMB AND BUTTERNUT SQUASH STEW
Lovely to come home to on a chilly night (and reheats like a dream).
Provided by Katie Workman
Categories Main Course
Time 3h20m
Number Of Ingredients 13
Steps:
- Season the lamb with salt and pepper. In a large pot heat the oil over medium high heat, then brown the lamb on all sides, about 6 minutes in all. Transfer the lamb to a plate with a slotted spoon. Add the onions and garlic to the same pan and sauté for about 5 minutes over medium heat until the onions are tender and lightly golden.
- Add the ginger, coriander, cinnamon and red pepper flakes to the pot and stir so that the onion is coated with the spices. Add the tomatoes and the water, return the lamb to the pot, and bring to a simmer over medium high heat. Reduce the heat to medium-low, cover the pot, and keep it at a low simmer for about 2 hours, until the lamb is almost tender. Add the squash and simmer for another 45 minutes until the lamb is very tender and the squash is cooked through.
- Sprinkle over or stir in the parsley and serve hot.
Nutrition Facts : Calories 267 kcal, Carbohydrate 11 g, Protein 32 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 202 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
LAMB STEW WITH BUTTERNUT SQUASH
Comfort food galore!
Provided by Dick Brumley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season lamb with salt.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot. Add remaining 1 tablespoon oil to the Dutch oven. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes. Transfer lamb to plate. Reduce heat to medium-low.
- Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes. Stir lamb cubes and any accumulated juices, tomatoes, beef stock, thyme, and rosemary into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cover Dutch oven with an oven-proof lid.
- Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 17.3 g, Cholesterol 60.9 mg, Fat 17.1 g, Fiber 3.6 g, Protein 18 g, SaturatedFat 6.6 g, Sodium 256.4 mg, Sugar 7.5 g
LAMB & SQUASH BIRYANI WITH CUCUMBER RAITA
Cook our healthy lamb curry with butternut squash for a tasty, filling dinner. It's low-calorie, rich in iron and provides three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 15
Steps:
- Mix the lamb with the garlic, 2 tsp chopped ginger and 1 tsp ground coriander and set aside.
- Heat 2 tsp oil in a non-stick pan. Add the onions, the remaining ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir over the heat for a few mins. Tip in all the remaining spices, then stir in 500ml boiling water and the bouillon. Cover the pan and simmer for 20 mins.
- Meanwhile, mix the cucumber, yogurt and mint together in a bowl to make a raita. Chill half for later.
- About 5 mins before the rice is ready, heat the remaining oil in a non-stick frying pan, add the lamb and stir for a few mins until browned but still nice tender. Toss into the spiced rice with the coriander and serve with the raita and a few mint or coriander leaves on top.
Nutrition Facts : Calories 463 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium
LAMB AND SQUASH TAGINE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a large bowl, toss lamb with flour; season with salt and pepper. In a 2-quart enameled cast-iron tagine or a Dutch oven (at least 5 quarts), heat oil over medium-high. Cook lamb until browned on all sides, about 8 minutes; transfer to a plate.
- Reduce heat to medium; add onion, garlic, and tomato paste to pot; season with salt and pepper. Cook, stirring frequently, until onion has softened, 6 minutes. Add cinnamon sticks, 4 cups water, and reserved lamb (with any juices that have accumulated); bring to a boil.
- Cover pot and transfer to oven; cook until lamb is just tender, about 1 hour. Add squash, return to oven, and cook until squash is tender, about 30 minutes more. Remove cinnamon sticks, stir in prunes, and season with salt and pepper. Serve with cilantro and couscous.
LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH
There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide. Here, long-simmered lamb combines with chickpeas and butternut squash to yield a stew rich with the flavors of cumin, cardamom and coriander, that can help keep a chilly night at bay.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, times classics, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
- Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
- Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 975 milligrams, Sugar 11 grams, TransFat 0 grams
BRAISED LAMB WITH SQUASH AND BRANDIED FRUIT
Lamb shanks, braised until tender, are coated in a rich sauce of tomatoes, caramelized shallots and brandied dried fruit. The squash roasts as the lamb cooks, which is a time-saving perk, and its sweet custardy flesh rounds out the meal. Bone-in lamb shanks are ideal, but a similar weight of boneless leg of lamb will work just as well. Potatoes, carrots and parsnips will do well in place of the squash. Serve over steamed rice or couscous or with thick slices of crusty bread to mop up the sauce.
Provided by Yewande Komolafe
Categories meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the racks in the top and bottom thirds of the oven, and heat oven to 350 degrees.
- Halve the squash lengthwise, then scoop out the seeds and discard them. Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place 3 sprigs each of thyme and sage on a small baking sheet. Place the cut side of the squash directly on top of the herbs. Set aside.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add the quartered shallots cut-side down and cook until golden brown, about 2 to 3 minutes per side, adjusting the heat as necessary to avoid scorching. Season with salt and transfer to a plate. Set aside.
- Pat the lamb dry and season generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot over medium-high. Cook the lamb on both sides until browned, about 10 to 12 minutes. Work in batches if necessary.
- Add the minced shallots and garlic to the pan, season with salt and stir to coat with the pan drippings. Add the whole peeled tomatoes and their juices, then add the stock or water and bring to a boil. Return the lamb shanks to the pot and add the remaining thyme and sage.
- Cover the pot with a lid or a piece of foil and move the pot to the bottom rack of the oven. Place the squash on the top rack. Bake the squash until the flesh is tender and a thin knife can be easily inserted, about 75 to 90 minutes. Remove from the oven and cover with foil. Continue to cook the lamb until the meat is tender enough to pull with a fork, about 1 1/2 to 1 3/4 hours total.
- Scoop out the squash with a spoon and place on a serving plate, then transfer the lamb to the plate and cover to keep warm. Remove the braised tomatoes from the lamb cooking liquid and discard along with any excess fat.
- Set the pot over medium heat and reduce the liquid to about 3/4 of its volume, about 5 minutes. Add the browned shallots and brandied fruit. Cook until shallots are tender and sauce is warmed through, about 5 to 6 minutes. Spoon the sauce over the lamb and squash and garnish with mint leaves. Serve with steamed rice, couscous or thick slices of a crusty sourdough loaf.
LAMB, SQUASH & APRICOT TAGINE
A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
Provided by Good Food team
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
- Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
- Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.
Nutrition Facts : Calories 451 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
LAMB SHANKS WITH BUTTERNUT SQUASH RECIPE
Make and share this Lamb Shanks With Butternut Squash Recipe recipe from Food.com.
Provided by Sackville
Categories Lamb/Sheep
Time 3h15m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Heat half the olive oil in a large pot or stove-top safe casserole dish.
- Season the lamb shanks with salt and pepper, add them to the casserole and brown well. Transfer the shanks to a plate.
- Preheat the oven to 350°F and arrange two racks in the oven, one to hold the casserole and one to hold a baking sheet with the squash.
- Add the unpeeled garlic cloves, celery, carrots and onion to the casserole. Cook over moderate heat, stirring occasionally, until golden brown, about 5 minutes.
- Add the tomatoes and cook, stirring, for about 2 minutes. Add the wine and boil over high heat until the liquid is very syrupy, about 10 minutes.
- Return the shanks to the casserole and add the stock and orange zest. Bring to a simmer.
- Cover the casserole and braise the shanks in the oven for 2-3 hours until the meat is very tender. Turn the shanks from time to time as they cook.
- Meanwhile, on a large rimmed baking sheet, toss the squash with the remaining 2 Tbsp of olive oil.
- Season with salt and pepper and bake in the oven (along with the lamb) for about an hour, or until tender.
- In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"). Set aside.
- Remove the shanks from the oven and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce.
- Return the sauce to the casserole, season with salt and pepper and bring to a boil over moderately high heat until the sauce thickens as much as you like. I boil it for at least 10 minutes.
- Add the lamb shanks and squash; simmer just until warmed through. Add the cannellini beans if using, cover and remove from heat.
- Let stand for a few minutes to allow for the flavors to blend.
- Spoon the vegetables and sauce into 2 large shallow bowls and set the lamb shanks on top.
- Garnish with the gremolata and serve.
Nutrition Facts : Calories 1653.8, Fat 82, SaturatedFat 27.2, Cholesterol 418.8, Sodium 930.6, Carbohydrate 70.6, Fiber 11.4, Sugar 23.6, Protein 135.5
LAMB AND SQUASH
This recipe calls for lamb, but I have used ground beef and sausage before. I never really stick to this recipe, and add different things depending on what sounds good at the time.
Provided by Sally
Categories Ground Lamb
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium high heat, place the ground lamb, onion, garlic, thyme, basil and ground mustard. Cook until the lamb is evenly brown and the onion is soft. Stir the rice into the mixture.
- Stuff the acorn squash halves with the ground lamb mixture. Season with salt and pepper.
- Place stuffed squash on a medium baking sheet. Bake in the preheated oven 30 minutes, or until the squash is tender.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 36.4 g, Cholesterol 41.4 mg, Fat 13.7 g, Fiber 1.8 g, Protein 12.8 g, SaturatedFat 5.9 g, Sodium 38 mg, Sugar 2.3 g
SQUASH AND LENTIL LAMB STEW
My family lived in New Zealand many years ago. Every Sunday my mother made a lamb stew-it was Dad's favorite! I changed the recipe to suit my family's more modern palates, but it seems just as exotic and delicious. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 5- or 6-qt. slow cooker, whisk together first 7 ingredients. In a large skillet, heat 2 teaspoons oil over medium heat; brown lamb in batches. Add to slow cooker. , In same skillet, saute onions in remaining oil over medium heat until tender, 4-5 minutes. Add ginger and garlic; cook and stir 1 minute. Add to slow cooker. Stir in lentils and squash., Cook, covered, on low 6-8 hours, until meat and lentils are tender. Stir in spinach until wilted. Stir in cilantro and lime juice.Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 411 calories, Fat 21g fat (11g saturated fat), Cholesterol 38mg cholesterol, Sodium 777mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.
LAMB AND SPAGHETTI SQUASH
Make and share this Lamb and Spaghetti Squash recipe from Food.com.
Provided by Engineer in the Kit
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Poke the spaghetti squash using a strong knife and bake in the microwave for 15-20 minutes, depending on size (until temder). Using a fork, separate the squash pulp into strands.
- In a large saucepan brown the meat with onion, celery, and garlic until vegetables are tender. Drain fat.
- Stir in tomato sauce, water, curry powder, ginger, salt, cumin, and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour or until lamb is tender.
- Combine yogurt and flour; add to meat mixture. Cook and stir until bubbly; cook and stir 1 minute more.
- To serve, spoon lamb mixture over squash.
Nutrition Facts : Calories 440.7, Fat 26.9, SaturatedFat 11.4, Cholesterol 83.6, Sodium 595, Carbohydrate 29.5, Fiber 1.8, Sugar 4.2, Protein 22.8
More about "lamb and squash recipes"
BRAISED LAMB WITH ROASTED SQUASH AND ONION SAUCE …
From bonappetit.com
4.1/5 (29)Estimated Reading Time 4 minsServings 8
- Preheat oven to 325°. Season lamb generously with salt and pepper. Heat oil in a large heavy ovenproof pot over high heat. Sear lamb on all sides, adjusting heat as necessary to prevent scorching, until deep brown, about 18 minutes. Transfer lamb to a platter. Add onions, celery, and carrots to pot. Reduce heat to medium-low and cook, stirring occasionally, until onions begin to caramelize, about 25 minutes.
- Add 4 cups water to pot. Bring to a simmer, scraping up brown bits with a wooden spoon; return lamb and its juices to pot. Add water just to cover lamb (10–12 cups, depending on size of pot). Add thyme, rosemary, and garlic; bring to a simmer, cover, and transfer to oven.
- Braise until lamb easily pulls apart when pierced with a fork, 4–4 1/2 hours. Let lamb cool completely in stock. Transfer lamb to a platter. Strain stock through a fine-mesh sieve set over a large bowl; discard solids. Return stock and lamb to pot. Let cool, cover, and chill overnight. DO AHEAD: Lamb can be made 2 days ahead. Keep chilled.
- Remove lamb from stock; shred into large pieces. Strain stock through a fine-mesh sieve into a large saucepan; discard solids. (Because the fat is cold and still solid, it will strain easily.) Bring strained stock to a boil over medium-high heat. Reduce heat to medium; simmer until reduced to 3 cups, about 25 minutes. DO AHEAD: Lamb can be shredded into large pieces and stock can be strained and reduced up to 1 day ahead. Cover separately; chill.
ROAST LAMB WITH SQUASH RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 1 min
- Bone and trim the fat from the leg of lamb (or have your butcher do this and ask to receive the bones and fat). Place the bones by themselves in a baking dish and bake them at 400°F for about 20 minutes. Cut the meat into 2 large slices.
- Remove the bones from the oven and put them into a large saucepan, fry them over high heat for a couple of minutes. Add 1 cup of wine, then cover with water and simmer for at least 1 hour. Bard the lamb slices with the pork cheek, set a sprig of rosemary on top and tie them up like a roast with kitchen twine. Bake at 400°F for 40-45 minutes, turning them halfway through.
- Peel the squash and remove the seeds, then cut it into pieces about 1/2 inch thick, set them in a baking dish and drizzle them with oil and add a few sage leaves; cover the pan with foil and bake at 400°F for 40 minutes. Remove the roasts and let them rest for 15 minutes. Thin the cooking liquid in the baking dish with a couple of ladles of the bone broth and reduce it in a saucepan for 15 minutes. Slice the meat, not too thick. Remove the squash and put it on a serving platter, then place the meat on top and sprinkle it with the reduced cooking liquid, still hot.
LAMB AND SQUASH STEW RECIPE
From today.com
4.2/5 (8)Total Time 2 hrs 15 minsCategory Entrées
LAMB AND SQUASH | RECIPE | SLOW COOKER LAMB, RED WINE GRAVY, …
From pinterest.ca
HEALTHY LAMB, LENTIL AND SQUASH STEW - SUPERGOLDEN BAKES
From supergoldenbakes.com
LAMB AND BUTTERNUT SQUASH STEW RECIPE | MYRECIPES
From myrecipes.com
LAMB AND SQUASH CURRY | RIVER COTTAGE
From rivercottage.net
MOROCCAN LAMB STUFFED SQUASH RECIPE (GLUTEN FREE)
From fromscratchfast.com
MOROCCAN LAMB STUFFED SQUASH - LIDEYLIKES
From lideylikes.com
HUMMUS WITH SQUASH AND LAMB RECIPE | BON APPéTIT
From bonappetit.com
LAMB AND SQUASH CURRY RECIPE - OLIVEMAGAZINE
From olivemagazine.com
RECIPE: HERBED LAMB WITH ROASTED BUTTERNUT SQUASH AND A …
From atlantic.ctvnews.ca
EASY LAMB TAGINE WITH BUTTERNUT SQUASH - DELICIOUS AND …
From tamingtwins.com
ROASTED SQUASH AND LAMB CANAPéS | RICARDO
From ricardocuisine.com
BEST LAMB STEW WITH SQUASH & MINT RECIPES - FOOD …
From foodnetwork.ca
SAVORY LAMB MEATBALLS ON SPAGHETTI SQUASH - EAT NAKED KITCHEN
From eatnakednow.com
ONE-PAN LAMB CHOPS WITH SQUASH | WILLIAMS SONOM ATASTE
From blog.williams-sonoma.com
LAMB AND WINTER SQUASH STEW - LIDIA
From lidiasitaly.com
LAMB CURRY WITH WINTER SQUASH RECIPE | EATINGWELL
From eatingwell.com
LAMB BUTTERNUT SQUASH STEW RECIPE | COOKING LIGHT
From cookinglight.com
LAMB WITH BUTTERNUT SQUASH RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LAMB AND SQUASH HAND PIES WITH GOAT CHEESE - SHEPHERD SONG …
From shepherdsongfarm.com
LAMB STUFFED SUMMER SQUASH WITH GREEK FLAVORS - WILD THISTLE …
From wildthistlekitchen.com
LAMB AND BUTTERNUT SQUASH CURRY | PRISCILLA MARTEL
From priscillamartel.com
LAMB WITH WINTER SQUASH RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: CARIBBEAN LAMB AND SQUASH CURRY - THE PALEO NETWORK
From paleo.com.au
BUTTERNUT SQUASH AND LAMB BAKE - LAMB. TRY IT, LOVE IT
From trylamb.co.uk
LAMB AND SQUASH TAGINE RECIPE - FOOD NEWS
From foodnewsnews.com
CASABLANCA COUSCOUS WITH LAMB AND SQUASH RECIPE - GOOD …
From goodhousekeeping.com
LAMB AND SPAGHETTI SQUASH RECIPE - PALEO PLAN
From paleoplan.com
LAMB AND SPAGHETTI SQUASH - PEACEFUL HEART FARM
From peacefulheartfarm.com
LAMB AND BUTTERNUT SQUASH BéCHAMEL PASTA BAKE | METRO
From metro.ca
WORLD BEST GARLIC COOKING RECIPES : LAMB AND SQUASH
From worldbestgarlicrecipes.blogspot.com
ROASTED LAMB WITH ACORN SQUASH AND BROCCOLI RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love